Directions

Prep

10 m

Cook

10 m

Ready In

30 m

In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.

Reviews 4

5 Ratings

kimlandziak

11/28/2009

I made these this afternoon after making something else for Thanksgiving and having left over coconut and pecans to use. I didn't change a thing about the recipe and they turned out tasty. I think I expected a cookie that didn't flatten out though. I rolled them in balls but they ended up flat. I think maybe I'd put a little more flour in next time to help them be a little drier like shortbread. Also I did not need to grease the pans. The first pan I put in burned on the bottom because of the oil on the pan but the next 2 came out better without greasing. Also it made 36 cookies for me.

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Buddy

12/6/2010

Two stars due to the fact of recipe confusion. I am confused with the cook time on the top states 10 minutes, the recipe states 25-30. My husband chose this recipe without full review of comments. Had I been aware of this discrepancy I would not have bothered. Hope they turn out okay.